Cake & Cookie Recipes > NAAFI Ginger Sponge

How to make NAAFI Ginger Sponge:
This NAAFI ginger cake was baked in what were called "lunch tins" and an individual portion cost 1d to make. The original recipe calls for 3/4 pint of mixed milk and water but this makes an extremely loose batter which can not have been the intention since the cake should be brushed with beaten egg and decorated with split, blanched almonds if liked. The recipe makes a very light textured cake and the addition of spices other than ginger give it quite a warming taste, much spicier than the taste of modern day ginger cake.


Ginger Sponge
1lb plain flour
1/2lb black treacle
1/4lb butter or margarine
3/4lb granulated sugar
pinch of salt
1 teaspoon cinnamon
2 teaspoons ground ginger
half a teaspoon mixed spice
1 1/2 teaspoons bicarbonate of soda
1/4 pint of mixed milk and warm water
a little beaten egg for glazing
(see measure conversions for more information)


- Mix the flour, spices, sugar and salt in a large bowl.
- Melt the butter and treacle in a saucepan.
- Add to the dry ingredients.
- Dissolve the bicarbonate in the milk and water.
- Add this to the other ingredients to make a soft consistency.
- If too dry add a little more milk.
- Pour into a greased loaf tin.
- Brush the top with egg.
- Bake at about 170 degrees C until risen and cooked through.
- Cool and then turn out onto a wire rack.